Article Sidebar
Views PDF: 40
Effects of Supplementing Probiotic-Fermented Alliaceae Herbal Extracts on the Physicochemical Properties, Sensory Characteristics, and Oxidative Stability of Chicken Meat.
Main Article Content
Abstract
This study evaluated the effects of supplementing daily drinking water with probiotic-fermented extracts of Allium chinense (bulb) and/or Allium schoenoprasum (bulb), fermented using Lactobacillus plantarum 1582 and Bacillus subtilis BSn5, on the physicochemical characteristics, sensory attributes, and oxidative stability of broiler thigh meat. A total of 120 Rilai broiler chickens were randomly assigned to four treatments with five replicates: control (CON), 0.3% fermented A. chinense extract (KLM), 0.3% fermented A. schoenoprasum extract (HTLM), and 0.3% combined fermented extracts (KHLM). At 10 weeks of age, thigh meat samples were collected and analyzed for physicochemical properties, sensory quality, proximate composition, and oxidative stability. The results showed that KLM and HTLM significantly improved water-holding capacity and reduced drip loss compared with the control (P < 0.05). Sensory evaluation indicated improved aroma, tenderness, and colour, with the most pronounced effects observed in HTLM. Oxidative stability was markedly enhanced, as evidenced by reduced TBARS values and increased total phenolic content and DPPH radical-scavenging activity, whereas ABTS•+ activity remained unchanged. Overall, probiotic-fermented A. schoenoprasum extract was particularly effective in improving meat quality and enhancing oxidative stability during storage.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Keywords
chive bulb, Chinese onion, probiotic, oxidative stability, chicken meat quality
References
Ahmed, S. T., Mun, H. S., Islam, M. M., Ko, S. Y., & Yang, C. J. (2016). Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs. Meat Science. Vol. 122, 7–15. doi:10.1016/j.meatsci.2016.07.016
Bostami, A. B. M. R., Mun, H. S., & Yang, C. J. (2018). Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing. Meat Science. Vol. 145, 220–229. doi:10.1016/j.meatsci.2018.06.032
Clark, J. D., Gebhart, G. F., Gonder, J. C., Keeling, M. E., & Kohn, D. F. (1997). The 1996 Guide for the care and uUse of laboratory animals. ILAR Journal. Vol. 38, No. 1, 41–48.
Džinić, N., Puvača, N., Tasić, T., Ikonić, P., & Okanović, Đ. (2015). How meat quality and sensory perception is influenced by feeding poultry plant extracts. World’s Poultry Science Journal. Vol. 71, No. 4, 673–682. doi:10.1017/S0043933915002378
Hai, P. V., Dung, H. T., Thao, T. N., Hoa, N. X., & Hung, P. H. S. (2025a). Enhanced bioactivity and antimicrobial properties of Lactiplantibacillus plantarum-fermented purple onion (Allium cepa L.) extracts against selected poultry microbes. Poultry Science Journal. Vol. 13, No. 2, 159–169. doi:10.12681/jhvms.39235
Hai, P. V., Hoa, N. X., & Phuong, H. T. A. (2025b). Fermented purple onion (Allium cepa L.) and chive (Allium cepa L.) bulb extracts as antibiotic alternatives against toxin-carrying bacteria: In vitro and pathogenicity assessment in chickens. Open Veterinary Journal. Vol. 15, 2355–2364. doi:10.5455/ovj.2025.v15.i6.8
Hai P.V., Phuong H.T.A., Hung P.H.S., Lai N.H., Liem T.N., Khuong N.D.T., Hoa N.X. (2024). Selection of Lactobacillus strains from native chicken feces for the fermentation of purple onion (Allium cepa L.) as an antibiotic alternative against Salmonella spp. in chickens. Open Veterinary Journal. Vol. 14, No. 12, 3525-3538. doi:10.5455/OVJ.2024.v14.i12.35
Hai, P. V., Dung, H. Y., Liem, T. N., Khuong, N. D. T., Hung, P. H. S., & Hoa, N. X. (2020). The dietary supplement efficiency of essential oil of chive (Allium macrostemon) on the productivity and health performance of broilers. Can Tho University Journal of Science. Vol. 12, No. 3, 1–6. doi:10.22144/ctu.jen.2020.018
Hoàng Thị Anh Phương, Phan Vũ Hải, Lê Thị Hoài Chúc, Nguyễn Đinh Thùy Khương, Phan Thị Hằng, Nguyễn Thị Hoa, Trần Quang Vui, Đoàn Thị Hân Hạnh, Nguyễn Thị Thu Thúy, & Nguyễn Xuân Hòa. (2024). Nghiên cứu tối ưu một số điều kiện sinh trưởng và sinh bào tử của chủng lợi khuẩn Bacillus subtilis-B23 sử dụng trong chăn nuôi gia cầm. Tạp Chí điện tử Khoa học Và công nghệ nông nghiệp, Vol. 8, No. 3, 4436–4443. doi:10.46826/huaf-jasat.v8n3y2024.1171
Insani, E. M., Eyherabide, A., Grigioni, G., Sancho, A. M., Pensel, N. A., & Descalzo, A. M. (2008). Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina. Meat Science. Vol. 79, No. 3, 444–452. doi:10.1016/j.meatsci.2007.10.017
Jang, A., Liu, X., Shin, M., Lee, B., Lee, S., Lee, J. (2008). Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poultry Science. Vol. 87, No. 11, 2382–2389. doi:10.3382/ps.2007-00506
Lampart-Szczapa, E., Korczak, J., Nogala-Kalucka, M., & Zawirska-Wojtasiak, R. (2003). Antioxidant properties of lupin seed products. Food Chemistry. Vol. 83, No. 2, 279–285. doi:10.1016/S0308-8146(03)00091-8
Nagendra Prasad, K., Yang, B., Yang, S., Chen, Y., Zhao, M., Ashraf, M., et al. (2009). Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds. Food Chemistry. Vol. 116, No. 1, 1–7. doi:10.1016/j.foodchem.2009.01.079
Nguyễn Đinh Thùy Khương và Phan Vũ Hải (2025). Ảnh hưởng của sự bổ sung chế phẩm từ củ hành tăm lên men lactic đến sức khỏe và sức sản xuất của gà nòi nuôi trong điều kiện nóng ẩm. TNU Journal of Science and Technology. Vol. 230, No. 13, 322–329. doi:10.34238/tnu-jst.12544
Petracci, M., Betti, M., Bianchi, M., & Cavani, C. (2004). Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science. Vol. 83, No. 12, 2086–2092. doi:10.1093/ps/83.12.2086
Phan Vũ Hải, Hồ Thị Dung, Hoàng Thị Hương Giang, Lê Minh Đức, Nguyễn Đinh Thuỳ Khương, Nguyễn Xuân Hoà (2025a). Nghiên cứu các điều kiện tối ưu cho sản xuất chế phẩm probiotic định hướng thay thế kháng sinh trên gia cầm từ các chủng Lactiplantibacillus. Tạp chí Khoa học Đại học Cần Thơ. Vol. 61, No. 3B, 160–169. doi:10.22144/ctujos.2025.078
Phan Vũ Hải và Nguyễn Xuân Hòa (2020). Ảnh hưởng của cao chiết củ nén (Allium schoenoprasum) lên đáp ứng miễn dịch phòng bệnh Newcastle và sinh trưởng ở gà thịt. Tạp chí Khoa học và Công nghệ Nông nghiệp – Trường Đại học Nông Lâm Huế. Vol. 4, 2058–2064. doi:10.46826/huaf-jasat.v4n3y2020.411
Phuong, H. T. A., Hai, P. V., Giang, L. T. K., Duc, L. M., Khuong, N. D. T., & Hoa, N. X. (2024). Isolation and selection of potential probiotic Lactiplantibacillus strains resistant to some Gram-negative bacteria causing diarrhea in chicken. Hue University Journal of Science: Agriculture and Rural Development. Vol. 133, 117–134. doi:10.26459/hueunijard.v133i3C
Puvača, N., Kostadinović, L. J., Popović, S., Lević, J., Ljubojević, D., Tufarelli, V., et al. (2015). Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum). Animal Production Science. Vol. 56, No. 11, 1920–1927. doi:10.1071/AN15115
Qiao, M., Fletcher, D. L., Smith, D. P., & Northcutt, J. K. (2001). The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Science. Vol. 80, No. 5, 676–680. doi:10.1093/ps/80.5.676
Saha, A., Perumalla, A. V. S., Lee, Y., Meullenet, J. F., & Owens, C. M. (2009). Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel. Poultry Science. Vol. 88, No. 6, 1250–1256. doi:10.3382/ps.2008-00236
Wong, S. P., Leong, L. P., & Koh, J. H. W. (2006). Antioxidant activities of aqueous extracts of selected plants. Food Chemistry. Vol. 99, No. 4, 775–783. doi:10.1016/j.foodchem.2005.07.058
Yang, Y. C., Li, J., Zu, Y. G., Fu, Y. J., Luo, M., Wu, N. (2010). Optimisation of microwave-assisted enzymatic extraction of corilagin and geraniin from Geranium sibiricum Linne and evaluation of antioxidant activity. Food Chemistry. Vol. 122, No. 2, 373–380. doi:10.1016/j.foodchem.2010.02.061
Xu, C., & Yin, Z. (2024). Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation. Comprehensive Reviews in Food Science and Food Safety, Vol. 23, e13391. doi:10.1111/1541-4337.13391